• Ingredients 15 cookies

1 cup (100g) instant oats 

¾ cup (90g) whole wheat or gluten-free* flour 
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
¾ cup (183g) pumpkin purée
1 tsp vanilla extract
½ cup (120mL) honey
2 tbsp (28g) dark or semisweet chocolate chips
1 tbsp (14g) miniature chocolate chips

Method

• Preheat the oven to 325°F, and line a baking sheet with 
• Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

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